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Lamb Chops with Lemongrass and Ginger

This delicious recipe is courtesy of Neil Perry.

  • Servings: 4

Source: The Martha Stewart Show, January Summer/Fall 2007


  • 2 cloves garlic, chopped
  • 2 stalks lemongrass, peeled and thinly sliced crosswise
  • 1 piece fresh ginger (1/2 inch), peeled and chopped
  • 1 teaspoon sea salt
  • 3 tablespoons chopped cilantro leaves
  • 3 tablespoons chopped fresh mint
  • 1/4 cup extra-virgin olive oil
  • 12 lamb rib chops, about 1/2 inch thick
  • Freshly ground pepper
  • 4 lemon wedges


  1. Prepare marinade: Place the garlic, lemongrass, ginger, and salt in a mortar. Using a pestle, grind to a rough paste. Add cilantro and mint, and grind 1 minute more. Stir in oil.

  2. Place lamb chops in a shallow dish and pour over marinade; turn lamb to coat. Let stand 1 hour.

  3. Preheat a grill pan over high heat. Place lamb on grill and cook, turning once, about 2 minutes per side for medium-rare. Transfer to a plate, cover to keep warm, and let stand in a warm place, about 10 minutes.

  4. Divide lamb evenly between 4 plates. Pour any juices that have accumulated on the plate over lamb. Season with pepper and garnish each plate with a lemon wedge.


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